Method
Preheat the oven on 180C. Grease cake tin with butter.
Whip 5 eggs white with 20 g sugar in a large bowl. Mix butter with 180 g sugar well and then add egg yolk one by one. In a bowl with butter mixture add plain flour, almond powder and baking powder. Mix until blended. Then stir in whipped eggs white, shredded carrots and glace cherries. Combine together.

Divide the cake mixture between the two cake tins and bake for about 50 minutes. Remove the cake from the tins, pour maple syrup over the surface of cake and leave until completely cold. I had a touch of Mascarpone cheese top of the cake as well.